Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Surprise guests at any summer soiree with this restaurant-like recipe. Prepare the lime butter in advance. Sear the fish and while it rests, stir in some beans, herbs, and cream for a complete one-pan meal.


Recipe Summary

12 mins
30 mins
1 hr 12 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Lime Butter:


Instructions Checklist
  • Mix butter, lime zest, lime juice, garlic, and salt together in a bowl. Spoon butter onto a large piece of plastic wrap; roll up into a log. Refrigerate until firm, 30 minutes to 1 hour.

  • Season salmon with salt and pepper.

  • Heat 2 tablespoons lime butter and olive oil in a cast iron skillet set over a camping stove. Cook salmon fillets, skin-side down, until crisp, about 3 minutes. Flip and cook until easily flaked with a fork, 1 to 2 minutes more. Transfer salmon fillets to a plate; top each fillet with 1 tablespoon lime butter.

  • Heat 1 teaspoon lime butter in the skillet. Cook and stir shallot in the hot butter until softened, about 3 minutes. Stir in white beans and heavy cream; season with salt and pepper. Simmer until slightly thickened, 5 to 10 minutes. Remove from heat and stir in chives, mint, basil, parsley, and tarragon.

  • Divide bean mixture among 4 serving plates; place 1 salmon fillet on top.

Cook's Note:

Lime butter will keep for 2 weeks in the refrigerator or up to 3 months in the freezer.

Editor's Note:

Nutrition data for this recipe includes the full amount of lime butter. The actual amount of lime butter consumed will vary.

Nutrition Facts

761 calories; protein 41.4g; carbohydrates 50.7g; fat 44.8g; cholesterol 152.2mg; sodium 495.2mg. Full Nutrition